buceriasdon

I bought a Red Bull drink, 250ml. can. I draped the skin over it and removed the excess dough with scissors. Not the way to do it. Would have been faster and easier to cut a rectangle and rolled that around the can, then added a round to the top, er, the bottom of the cup and sealed the edges. Next time. I'm not used to this oven but the crust overall turned out much better. Still could have shortened the parbake a bit. The filling was diced steak, green pepper, onion, cheese and homemade BBQ sauce with Habanjero chilies I had on hand. I think the cone is easier to eat than the cup when it comes to the finish. Don

buceriasdon

Oops I forgot to post this deep dish upside down. I three quarter filled, parbaked then flipped it over removed the pan and topped it off, then finished baking. The sauce is some Prego that some guests here gave to me when they left and I wanted to use it up. Eh, just ok but the pie was very good none the less. Salami, mushrooms,green pepper and olives. Don

My entry for this “upside down” challenge is this pizza made with pasta for the crust. The crust was made with egg yolks, grated cheeses, flour and pasta. The dressings can be changed from what I used.

Thanks, this is where I posted what I did. http://www.pizzamaking.com/forum/index.php/topic,13238.0.html If anyone wants me to scan in the recipe, I can, but I used more ingredients than the recipe called for, because I used a bigger deep-dish pan. A deep-dish pan doesn't have to be used. Any pan with edges can be used.

The dough, cheese, and bacon are all upside-down. I just couldn't bring myself to place the spinach and broiled chicken upside-down as it didn't look right. I tried to spread the sauce on upside-down, but it proved to be excessively polarized. I decided not to turn my oven upside-down for this one. Maybe next time.

buceriasdon

I wanted to revisit this particular pie and attempt some fine tuning. I picked up some queso fresco, a none aged crumbly cheese that doesn't melt with an acidic taste to counter the sweetness of the cherry tomato. As the pie is quite juicy from the tomatos roasting it must be eaten with a knife and fork, no crispy crust here, but no matter, just an outstanding taste from the cherry tomatos layed with basil and queso fresco. I gave half to my foodie friend Donita and she absolutely loved it. I agree with her. Completly different than any pizza I've ever made.Don

ps. If anyone who tries this method but doesn't want such a soggy crust do this: Use a throw away aluminum pie pan and poke some holes in the bottom and set on another pan and elevate slightly so the tomato juices drain out while baking. I may try that myself.

buceriasdon

My no salt dough was ready to go but when I went to the store for cherry tomatoes all they had were a bit larger than I like, but what are you going to do? I forgot to take a picture of the cheese layer also. I used my spice blend on the tomato olive level and was quite pleased with the taste it added. The aluminum pan trick with holes punched in the bottom worked fine, it did bake different than my black enameled pan, though still very juicy. I just happen to have a few green olives I threw in. I didn't miss salt. I'm going to try an olive one next.Don